Nourishing Carrot and Red Lentil Soup

This hearty recipe for carrot and red lentil soup is super flavorful, thick and brothy--no blender needed! Starring warming spices, ginger, and a whole pound of carrots for natural sweetness, this filling soup comes together easily on the stovetop. Just simmer and serve with crusty bread...heaven!

As soon as it gets remotely chilly, I'm diving headfirst into the one pot wonder that is a gorgeous bowl of soup.

Red lentil and carrot soup is such a natural pairing because duh, they share a vibrant red hue; but it's the texture contrast and sweetness that really seals the deal for me. The lentils practically melt into the broth while the carrots add the loveliest tender bite.

While most red lentil soup recipes get blended into creamy oblivion, today we're rocking chunky and living our best brothy life. Simple, soul-soothing, and less dishes. Winning.

For an even bigger dose of healing vibes, don't miss my reader-fave immune boosting soup with red lentils, parsnips and kale!

The low down on key ingredients

• Red lentils: I developed this recipe specifically with these unique split lentils since they cook so fast and serve as the perfect thickener.
• Carrots: The sweetness and body carrots add to this soup is perfection.
• Ginger: A lot of lentil soup recipes don't call for ginger, but I find it adds a warm, crave-worthy flavor that kept me coming back for more. Plus it's so good for you!
• Tomato paste: It was clear in recipe testing that the concentrated umami flavor of tomato paste added needed depth to the soup (plus more red color!). Psst--freeze leftover tomato paste in 1 tbsp blobs and store in a baggie in the freezer for next time!
• Lemon: My secret weapon for brightening the soup to round out all the flavor. Don't skip it! As a plant-loving dietitian, I so appreciate how the vitamin C in lemon helps boost your bod's absorption of iron in the lentils.

Let's make it!

Let me know in the comments if you cozy up to a big bowl of this!

Nourishing Carrot Red Lentil Soup (no blending!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Alexis Joseph, MS, RD
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings 1x
• Category: Soups
• Method: Stovetop
• Cuisine: Turkish-Inspired
• Diet: Gluten Free

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Description

Hearty, rustic, perfectly thick red lentil and carrot soup--no blender required. This mega flavorful, brothy soup stars lots of warming ginger, garlic, spices, and a whole pound of carrots! I love how filling the lentils make this soup and the carrots add the most amazing sweetness. Simmer on the stove then serve with crusty bread...heaven!

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Ingredients

Units USM Scale 1x2x3x

• 1 ¼ cups red lentils
• 2 tbsp extra virgin olive oil
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 lb carrots, peeled and sliced into thin ¼ inch rounds
• 1 ½ tsp kosher salt, or to taste
• 4 cloves garlic, minced
• 1 tbsp minced fresh ginger
• 2 tbsp tomato paste
• 1 tsp cumin
• ½ tsp coriander
• ½ tsp paprika
• ½ tsp turmeric
• ½ tsp ground black pepper
• 6 cups vegetable broth (I use 6 cups of water + 2 tbsp Better Than Bouillon)
• 2 tbsp fresh lemon juice
• handful fresh chopped cilantro, optional

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Instructions

1. Place lentils in a fine mesh sieve. Rinse and remove any small debris you may see. Set aside.
2. Warm olive oil over medium heat in a large pot or dutch oven. Once hot, add onion, celery, carrots, and salt (you can start with 1 tsp if you're salt sensitive) and cook for 10 minutes, stirring often.
3. Add garlic and ginger and cook another 2 minutes.
4. Make a well in the middle of the veggies and add tomato paste, cumin, coriander, paprika, turmeric, and pepper. Cook for a minute then incorporate into the veggies and cook 2 more minutes.
5. Add lentils and broth. Bring to a boil then reduce heat to low and simmer, covered for about 25 minutes, or until vegetables are tender to your liking (this may take longer depending on how thick your veggies are).
6. Remove from heat and stir in lemon juice. Taste and adjust any seasoning if needed. Stir in a handful of cilantro for extra flavor if you're feeling it! Store in the fridge for up to 5 days.

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Notes

If you prefer a smooth soup, feel free to puree with an immersion blender!